E Learning

Providing accredited and bespoke food industry training for over 20 years, totrain has developed enlighten: a comprehensive package for manufacturers looking to address compliance tuition and all-important food safety culture.

When signing up to enlighten you are able to select a combination of the following e learning course packages that have been created based on over 20 years experience of working in the food industry.

Food Safety Courses

  • Allergen Awareness

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    Section 1 - Some basic facts
    • Overview of facts and figures relating to allergens

    Section 2 - Allergies and intolerances
    • The difference between Allergies and Intolerances

    Section 3 - Symptoms
    • Different type of allergy symptoms
    • Different type of allergy symptoms
    • Common allergic reactions children and adults

    Section 4 - The big 8
    •The big 8
    • Legislation requirements
    • Allergenic ingredients

    Section 5 - Allergen controls
    • Segregation
    • Production planning
    • Production practices
    • Control of equipment
    • People

    Section 6 - Cleaning
    • Procedures
    • Training of personnel
    • Verifying cleaning activities

    Section 7 - Testing
    • Non-specific
    • Allergen testing

    Duration: 1.5 Hours
  • Allergen Awareness (Polish)

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    Section 1 - Some basic facts
    • Overview of facts and figures relating to allergens

    Section 2 - Allergies and intolerances
    • The difference between Allergies and Intolerances

    Section 3 - Symptoms
    • Different type of allergy symptoms
    • Different type of allergy symptoms
    • Common allergic reactions children and adults

    Section 4 - The big 8
    •The big 8
    • Legislation requirements
    • Allergenic ingredients

    Section 5 - Allergen controls
    • Segregation
    • Production planning
    • Production practices
    • Control of equipment
    • People

    Section 6 - Cleaning
    • Procedures
    • Training of personnel
    • Verifying cleaning activities

    Section 7 - Testing
    • Non-specific
    • Allergen testing

    Duration: 1.5 Hours
  • Introduction to Food Safety

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    Introduction
    • Aims of the Course
    • Benefits of Good Food Safety
    • Costs of Poor Food Safety
    • HACCP

    Section 1 - Food Safety Hazards
    • Understanding the four types of hazards: Physical, Chemical, Allergenic and Biological
    • Where bacteria are found
    • The main reason for food poisoning
    • Food poisoning symptoms
    • Vulnerable groups
    • Different types of food poisoning bacteria
    • What is an allergen
    • The 14 defined allergens
    • Cross Contamination

    Section 2 - Personal Hygiene
    • Protective clothing
    • Entering and working in a food preparation area
    • Hand washing
    • Cross contamination

    Section 3 - Other Essential Good Practices
    • Temperature Control
    • Different Stages of Cleaning
    • Understanding the different cleaning chemicals
    • Food pests & pest control
    • Traceability
    • Food factory golden rules


    Duration: 30 Minutes
  • Labelling

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    Section 1 - Why do we label food?
    • Legislation requirement
    • Customer expectations

    Section 2 - Labelling requirements
    • Types of foods that require labelling
    • Information required on a label
    • Information not required of a label

    Section 3 - Specific rules
    • Specific rules for some products
    • Ingredient lists and quantities

    Section 4 - Warnings
    • Food and drink warnings
    • Nutrition health claims and supplements
    • Organic food

    Section 5 - Standards
    • Organic certification
    • BRCGS Requirements

    Duration: 1.5 Hours
  • Level 2 Food Safety

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    Lesson 1 - Introduction
    • The reason for food safety
    • Food handlers legal obligation

    Lesson 2 - PPE and changing room procedure
    • PPE
    • Entering food production area
    • Hand washing
    • Cross contamination

    Lesson 3 - Legislation
    • Food Safety Act
    • Other relevant legislation
    • Due diligence
    • Enforcement officers and their powers
    • Penalties for non compliance

    Lesson 4 - HACCP
    • HACCP principles
    • What causes food poisoning
    • Symptoms of food poisoning
    • Vulnerable groups
    • Different types of food safety hazards
    • Food spoilage
    • Allergens

    Lesson 5 - Food pests
    • What is a food pest
    • Different types of food pests
    • Good pest control

    Lesson 6 - Storage and traceability
    • Different types of storage
    • Ambient, chilled and frozen storage requirements
    • Stock rotation
    • Used by and best before dates
    • What is traceability
    • Tracing product

    Lesson 7 - Temperature
    • Temperature control
    • Temperature checking
    • Calibration
    • How temperature gauges are calibrated

    Lesson 8 - Cooking and temperature preservation
    • Cooking temperatures
    • How food can be contaminated by bacteria
    • Hot process preservation
    • Other types of preservation

    Lesson 9 - Cleaning
    • Introduction to cleaning
    • Different stages of cleaning
    • Cleaning chemicals
    • Cleaning Schedules
    • Waste control

    Lesson 10 - Factory layout and management system documentation
    • Factory layout
    • Factory maintenance
    • Management system documentation

    Duration: 3-5 Hours
  • Level 2 Food Safety (Polish)

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    Lesson 1 - Introduction
    • The reason for food safety
    • Food handlers legal obligation

    Lesson 2 - PPE and changing room procedure
    • PPE
    • Entering food production area
    • Hand washing
    • Cross contamination

    Lesson 3 - Legislation
    • Food Safety Act
    • Other relevant legislation
    • Due diligence
    • Enforcement officers and their powers
    • Penalties for non compliance

    Lesson 4 - HACCP
    • HACCP principles
    • What causes food poisoning
    • Symptoms of food poisoning
    • Vulnerable groups
    • Different types of food safety hazards
    • Food spoilage
    • Allergens

    Lesson 5 - Food pests
    • What is a food pest
    • Different types of food pests
    • Good pest control

    Lesson 6 - Storage and traceability
    • Different types of storage
    • Ambient, chilled and frozen storage requirements
    • Stock rotation
    • Used by and best before dates
    • What is traceability
    • Tracing product

    Lesson 7 - Temperature
    • Temperature control
    • Temperature checking
    • Calibration
    • How temperature gauges are calibrated

    Lesson 8 - Cooking and temperature preservation
    • Cooking temperatures
    • How food can be contaminated by bacteria
    • Hot process preservation
    • Other types of preservation

    Lesson 9 - Cleaning
    • Introduction to cleaning
    • Different stages of cleaning
    • Cleaning chemicals
    • Cleaning Schedules
    • Waste control

    Lesson 10 - Factory layout and management system documentation
    • Factory layout
    • Factory maintenance
    • Management system documentation

    Duration: 3-5 Hours
  • Level 2 HACCP

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    Lesson 1 - Definitions and history
    • Course aims
    • Definitions
    • History of HACCP

    Lesson 2 - Introduction
    • Benefits of implementing HACCP
    • Hazard types

    Lesson 3 - HACCP scope
    • The HACCP food safety team
    • Prerequisites programme
    • Describing the product
    • Identifying intended use

    Lesson 4 - Flow diagram
    • Construct a process flow diagram
    • Verify flow diagram

    Lesson 5 - Hazards and critical control points
    • Hazard analysis
    • Determining critical control points
    • Establishing critical control limits

    Lesson 6 - Monitoring and corrective action
    • Establish monitoring system
    • Corrective action plan
    • Verification procedures

    Lesson 7 - Records and review
    • HACCP documentation and record keeping
    • HACCP review

    Lesson 8 - Legislation
    • Legislation
    • Due diligence

    Duration: 3-5 Hours
  • Pest Awareness

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    Section 1 - Introduction

    Section 2 - Welcome to Pest Awareness

    Section 3 - Main types of pests
    • Details the different types of pests found in a food production area

    Section 4 - Stored product insects
    Example of stored insects and associated pests

    Section 5 - Pest issues
    • Biological
    • Physical
    • Food wastage
    • Food spoilage

    Section 6 - Pest habitats
    • Security
    • Shelter
    • Food & Water

    Section 7 - Signs of pests
    • Live animals
    • Dead animals
    • Droppings
    • Damage
    • Smell
    • Smears
    • Holes in fabrication
    • Larvae/pupae
    • Eggs
    • Debris

    Section 8 - Why do we need pest control
    • Legislation
    • Good manufacturing practice
    • Food fit for human consumption

    Section 9 - Pest prevention
    • Denial of access
    • Denial of food and shelter

    Section 10 - Control of pests
    • Physical control
    • Chemical control

    Section 11 - Monitoring
    • Understanding raw materials
    • Inspections
    • Working with staff

    Section 12 - Reporting
    • External pest control reports
    • Staff reporting procedure

    Duration: 1.5 Hours
  • Pest Awareness (Polish)

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    Section 1 - Introduction

    Section 2 - Welcome to Pest Awareness

    Section 3 - Main types of pests
    • Details the different types of pests found in a food production area

    Section 4 - Stored product insects
    Example of stored insects and associated pests

    Section 5 - Pest issues
    • Biological
    • Physical
    • Food wastage
    • Food spoilage

    Section 6 - Pest habitats
    • Security
    • Shelter
    • Food & Water

    Section 7 - Signs of pests
    • Live animals
    • Dead animals
    • Droppings
    • Damage
    • Smell
    • Smears
    • Holes in fabrication
    • Larvae/pupae
    • Eggs
    • Debris

    Section 8 - Why do we need pest control
    • Legislation
    • Good manufacturing practice
    • Food fit for human consumption

    Section 9 - Pest prevention
    • Denial of access
    • Denial of food and shelter

    Section 10 - Control of pests
    • Physical control
    • Chemical control

    Section 11 - Monitoring
    • Understanding raw materials
    • Inspections
    • Working with staff

    Section 12 - Reporting
    • External pest control reports
    • Staff reporting procedure

    Duration: 1.5 Hours
  • Root Cause Analysis

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    Section 1 - Introduction
    • Root cause analysis definitions
    • Different root cause analysis techniques available to the food industry

    Section 2 - Key elements of a root cause analysis techniques
    Overview of root cause analysis principles covering:
    • Symptoms
    • Root cause
    • Contributing factors

    Section 3 - Root cause analysis procedure
    Developing a root cause analysis procedure detaining:
    • Steps to be taken to undertake a root cause analysis techniques
    • Records to be maintained

    Section 4 - 5 whys technique
    • Overview of 5 whys principle
    • How to undertake a 5 whys analysis
    • 5 Whys worked example

    Section 5 - Fishbone technique
    • Overview of fishbone principle
    • How to undertake a fishbone Analysis
    • Fishbone worked example

    Section 6 - Pareto analysis
    • Overview of Pareto principle
    • How to undertake a Pareto analysis
    • Pareto worked example

    Duration: 4 Hours

Health & Safety Courses

  • Asbestos Awareness

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    This course aims to provide an understanding of:
    • The properties and risk of asbestos
    • The location of asbestos containing materials
    • Avoiding risk from asbestos
    • Legislation covering asbestos

    Section 1 - Overview of asbestos
    • What is asbestos?
    • Types of asbestos
    • Why did we use asbestos?
    • Health risks
    • The three fatal diseases

    Section 2 - Asbestos containing materials (ACM)
    • Types of ACM
    • Location of ACMs
    • Asbestos register

    Section 3 - Controlling asbestos
    • What you should consider
    • What those in charge should consider
    • Asbestos survey
    • Emergency procedure

    Section 4 - Legislation
    • Owners and landlords obligations
    • Duty holder responsibilities

    Duration: 1.5 Hours
  • COSHH

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    Section 1 - Introduction
    • Legislation relevant to COSHH
    • Types of hazardous substances
    • Routes of entry

    Section 2 - Risk
    • Effects of hazardous substances
    • Identifying hazardous substances
    • COSHH Risk assessment

    Section 3 - Identification
    • Labelling legislation
    • Safety data sheets

    Section 4 - Storage and handling
    • Handling, storage & transport
    • Control of hazardous substances

    Duration: 1.5 Hours
  • DSEA

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    Course objectives
    • Undertake a DSE Risk assessment
    • Recognise common risks
    • Understand the consequences of the risks
    • Set up your workstation

    Introduction
    • What is ergonomics?
    • DSEA Checklist

    Module 1 - Workstation
    • Assessing your workstation
    • Monitor distance
    • Wrist position
    • Whats touching your chair?
    • Look at your feet
    • Wheres your head?

    Module 2 - Risks
    • Common risks
    • Posture
    • Repetition
    • Contact stress
    • Visual fatigue

    Module 3 - Setting up workstation
    • Ego smart workstation
    • Adjusting your monitor

    Duration: 1.5 Hours
  • Fire Safety Awareness

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    Section 1 - Aims and objectives
    • The reason why a fire starts
    • Main fire hazards in your workplace
    • What measure can be taken to reduce the risk of fire
    • Fire control measures
    • Fire procedures
    • Legislation

    Section 2 - Fire Procedure
    • 6 steps required for a fire procedure

    Section 3 - Statistics
    • National statistics
    • Fires per year
    • Fires in commercial premises
    • Fatalities

    Section 4 - How does fire start
    • Heat, Fuel and Oxygen
    • Common causes of fire
    • Sources of ignition
    • Sources of Fuel

    Section 5 - How does fire spread
    • Local objects
    • Surfaces
    • Fire doors not closed

    Section 6 - Preventing fire
    • Permit to work for Hot working
    • Smoking restricted to certain areas
    • Good housekeeping
    • Well maintained electrical equipment

    Section 6 - Controlling and managing fires
    • Risk assessment
    • Fire Extinguishers
    • Evacuation procedures
    • Fire Safety Policy

    Duration: 1-2 Hours
  • Level 2 Health & Safety

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    Lesson 1 - Why do we need Health & Safety
    • What is Health and Safety?
    • How poor Health & Safety affects people
    • Cost of poor Health & Safety
    • Benefits

    Lesson 2 - Common hazards
    • Slips trips and falls
    • Moving vehicle
    • Falls
    • Falling objects
    • Manual handling
    • Moving machinery

    Lesson 3 - Workplace illness
    • Common diseases
    • Costs

    Lesson 4 -
    • Risk assessment

    Lesson 5 -
    • Identification
    • Maintenance
    • Continual improvement
    • Legal requirements

    Lesson 6 - Legislation
    • Key points
    • The Health & Safety at Work Act 1974
    • Enforcement

    Lesson 7 - Legislation
    • Common health hazards
    • Occupational health professional
    • Reporting

    Lesson 8 - Accidents
    • Riddor 2013
    • Accident investigation
    • Slips, trips & Falls - Causes
    • Slips, trips & Falls - Causes
    • Electric hazards
    • Fire hazards
    • Fire fighting

    Lesson 9 - Welfare
    • Welfare facilities
    • Smoking
    • Alcohol & Drugs
    • Workplace violence
    • Bullying in the workplace
    • Stress
    • First aid

    Lesson 10 - Workplace specific Health & Safety
    • Workplace environment
    • Risk assessment
    • Manual handling
    • Hazardous substances
    • Ergonomics & Workstation design
    • Working at heights
    • Transport & vehicles
    • Noise & vibration
    • Personal Protective Equipment

    Duration: 3-4 Hours
  • Manual Handling

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    Section 1 - Introduction
    • What is manual handling?
    • Risks
    • Reasons for good manual handling
    • Manual handling accidents

    Section 2 - The size of the problem
    • Types of injuries
    • Causes of injuries
    • Manual handling injuries

    Section 3 - Anatomy
    •The spine

    Section 4 - Elements of human movement
    • Levers
    • Crane
    • Bad lift
    • Problem poads
    • Lifting
    • Team handling
    • Mechanical aids

    Section 5 - Manual Handling Regulation
    • Employeers responsibilities
    • Employees responsibility

    Section 6 - Risk Assessment
    • Risk assessment
    • Ergonomic assessment
    • MAC assessment
    • Sequence Drag and Drop

    Section 6 - Controls
    • Control measures

    Duration: 2 Hours
  • Noise Awareness

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    Section 1 - Introduction
    • What is Noise?
    • Noise levels
    • Noise effect
    • Symptoms of Hearing Loss

    Section 2 - Noise control
    • Managing noise
    • Protecting your hearing
    • Ear Plugs

    Section 3 - Noise sources
    • Mechanical handling
    • Use of tools
    • Noise levels
    • How long is too long?
    • Noise awareness

    Duration: 1 Hour
  • Working at Height

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    Section 1 - Introduction
    • Causes of accidents
    • Risk assessment / Planning
    • Choosing equipment
    • Fragile roof

    Section 2 - Ladders
    • Selecting ladders
    • Ladders do's and dont's

    Section 3 - Elevated platforms
    • Considerations for elevated platforms
    • Elevated platforms do's and dont's

    Section 4 - Mobile platforms
    • Considerations for mobile platforms
    • Mobile platforms do's and dont's

    Section 5 - Fixed scaffolding
    • Considerations for fixed scaffolding
    • Fixed scaffolding do's and dont's

    Section 6 - Overview
    • What have we learnt

    Duration: 2 hours

Management & Supervisory Courses

  • Equality & Diversity

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    Course Title: Equality and Diversity

    Section 1 - Introduction
    • What is equality and diversity?
    • Why is it important

    Section 2 - Legislation
    • The law
    • The protected characteristics
    • Disability
    • Positive action
    • Exemptions

    Section 3 - Discrimination
    • What is discrimination?
    • Direct discrimination
    • Indirect discrimination
    • What is harassment?

    Section 4 - Putting into practice
    • Flexibility
    • Developing a diverse workforce
    • Opportunities for disabled people
    • Overcoming the skill shortage
    • Creating a better workspace

    Duration: 2 Hours
  • GDPR

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    Course content
    • What is GDPR
    • Why GDPR has been introduced
    • What happens if you breach GDPR
    • The 6 principles
    • What is personnel data?
    • The 6 legal grounds to process data
    • What areas of the business will be affected

    Section 1 - Introduction
    • What is GDPR?
    • Why GDPR?
    • Definitions

    Section 2 - Rights for individuals
    • Stronger rights for individuals
    • What happens if you breach it?

    Section 3 - Personal data
    • The 6 principles
    • What is personal data
    • The 6 legal grounds
    • What areas of a company’s business will be affected

    Section 4 - Data evaluation
    • How to evaluate your data
    • Marketing
    • Your web site
    • Your Privacy Policy

    Duration: 1.5 Hours
  • Management & Supervisory

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    Section 1 - Responsibility of Managers
    • What is responsibility
    • What are your responsibilities
    • High work loads

    Section 2 - Financial performance
    • What is a budget
    • How do I contribute to an annual budget
    • Monitoring budget variance
    • The budget process
    • Budget reports

    Section 3 - Achieving organisational goals and objectives
    • Reviewing budget performance

    Section 4 - Plan Do Check Act
    • The Principles of PDCA

    Section 5 - Motivating people and teams
    • The elements of motivation
    • Relationship between effort and performance

    Section 6 - Managing Change in the workplace
    • Why change?
    • Understanding the change process
    • How do we un freeze
    • The transition process
    • Resistance

    Section 7 - Communication
    • Communication process
    • Body language
    • The three S’s
    • Question types

    Section 8 - Disciplinary procedures
    • Disciplinary policy
    • Why do we need disciplinary procedures?

    Section 9 - Equality & Diversity
    • Overview of quality & diversity
    • Legislation

    Section 10 - Customer care
    • Customer care overview
    • Customer care examples

    Section 11 - Dealing with difficult employees
    • Difficult employees
    • How to handle a difficult employee
    • Helping the difficult employee to get back on track

    Section 12 - Time management
    • Time management introduction
    • What is time management?
    • Benefits of time management
    • Types of time management
    • Techniques

    Section 13 - Planning and monitoring work
    • Resource planning

    Section 14 - Effective meetings
    • Preparing for meeting
    • Conduct a meeting
    • Following up after a meeting
    • Meeting etiquette

    Duration: 6 Hours

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